Pistachio “Pain de Gênes”

The last our our delicious recipes from Eurostar’s Pastry and Dessert Masterclass at Chef Martial during their 15th Birthday celebrations in Paris a couple of weeks ago. If you give it a go let us know how you get on!

Ingredients

Butter: 200grs

Sugar: 180 grs

Almond powder: 200 grs

6 eggs

Corn flour: 80grs

1 pinch of salt

Pistachio paste: 40 grs

Leave the butter to soften (ambient temperature). Whip together butter, pistachio paste and sugar until the mixture becomes white and homogeneous. Add almond powder and eggs one by one while whipping to lighten the dough. Add corn delicately, salt and Grand Marnier. Butter the mold, cover with a sheet of buttered cooking paper and pour the dough. Cook in the oven at 180° during 40 minutes. Un-mold when cooled down.

Photo Macro Pistachios by Payhere